Instead of rice, this recipe uses cauliflower to make an elegant, low-carb side dish. It's even better the next day so it's a great make-ahead dish.
Chop the onion. Shell and roughly chop the pistachios.
Heat a medium to large non-stick or cast iron skillet over medium high heat. Add the olive oil and butter to the skillet.
Once the olive oil and butter are bubbling, add the onion. Add the salt, pepper and thyme. Cook until onions just begin to brown, stirring occasionally.
Add the cauliflower and cook for another 5 to 7 minutes.
Add the pistachios, cranberries, broth and white wine.
Cover and turn heat down to low. Simmer on low for another 10 minutes or so. This allows the cranberries to plump up and the flavors to marry.
The portions in this recipe are more of a guideline. Feel free to change the proportions to your liking. Instead of pistachios, use pecans, walnuts or pumpkin seeds. Instead of cranberries, use raisins or currants.